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JUNIOR SOUS CHEF
SAKE LABO PTE. LTD.D06 Beach Road, High Street, SG10 days ago
Job descriptionOversee mise-en-place, kitchen order, and adherence to standard recipes and presentation. Possess in-depth knowledge of the menu, products, kitchen roles, and internal systems (e.g. inventory, food costing, wastage control). Manage stock ordering, control, and recipe updates. Conduct regular staff training, monitor performance, and assist with inductions. Maintain and adapt cleaning schedules and operational checklists (e.g. opening / closing, mise-en-place). Ensure compliance with food hygiene, health, and safety standards. Support the chef in food production planning, responding to customer feedback, and managing complaints. Responsible for cost control related to training, maintenance, and procurement. Ensure proper use and care of equipment to minimize breakdowns and food wastage. Perform other duties as delegated by the chef or management. Min. 3 to 5 years of relevant experience in the F&B industry Min. Diploma or Degree in Culinary Arts / Hospitality Management / Professional Certificate / Nitec. Able to start work immediately or within a short notice period would be preferred Possess Food safety and hygiene certificate Able to work on weekends and public holidays We regret to inform you that only shortlisted candidates will be noti fi ed.
Roles & Responsibilities
GYUKATSU KYOTO KATSUGYU IS HIRING!
Join Japan's No.1 Beef Katsu family today!
SUMMARY AND BENEFITS
- Work location : Raffles City Shopping Centre / One Holland Village
- Work Schedule : 5 workdays, 44 hours per week
- Sign-on bonus (Terms and conditions apply)
- Staff incentive program
- On-the-job Training provided
ROLE & RESPONSIBILITIES
REQUIREMENTS
Please click on the APPLY button or send your resume directly to recruit@hedonismhospitality.co with your availability date and expected salary .
Tell employers what skills you have
Recipes
Ingredients
Quality Control
Food Safety
Cooking
Production Planning
Food Quality
Inventory
Sanitation
Hospitality Management
Procurement
Cost Control
Culinary Arts
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Sous Chef • D06 Beach Road, High Street, SG
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